Ingredients
1 lb boneless chicken breast
4 medium zucchinis
1/2 cup plain Greek yogurt
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 cup diced celery
1/4 cup chopped red onion
1/2 cup chopped fresh herbs (celery salt, parsley, dill)
Salt and pepper to taste
Instructions
Rinse chicken breast and pat dry
Season both sides with salt, pepper, and garlic powder
Heat oven to 375°F (190°C)
Bake chicken 20-25 minutes until fully cooked
Let chicken cool, then dice into bite-sized pieces
Whisk Greek yogurt with herbs, celery, red onion, and remaining salt/pepper
Slice zucchinis into 1/4″ rounds and arrange on baking sheets
Drizzle with olive oil and season with salt/pepper
Bake zucchini chips 15-20 minutes until golden and crisp
Notes
Use a mandoline for even zucchini slices
Chips can be stored in airtight containers
Chicken salad freezes well for meal prep
Optional: Add lemon juice or mustard powder for extra tang
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: High protein, low carb
Nutrition
- Serving Size: 1 serving (chicken salad + chips)
- Calories: 480
- Sugar: 3g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 100mg